Serves 2

  • 2 leeks, trimmed, washed and sliced
  • knob of butter
  • 175g penne pasta
  • 200ml pot reduced-fat crème fraîche
  • 1 tbsp capers
  • 180g Mourne Fishbox smoked mackerel fillets
  • 25g breadcrumbs


Fry the leeks in the butter until very soft, about 10-15 mins.

Meanwhile, boil the pasta and heat the grill. When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min.

Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish.

Scatter with the crumbs and grill until golden and crisp.